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Imagine a dessert that’s sweet, tart, silky, crunchy, rich and fluffy all at once. Are you imagining Key Lime Cheesecake? This sweet treat is one that will awaken all your senses…and is quite possibly my favorite dessert! It’s so refreshing when it’s served ice cold on a hot day.

Occasionally, I take orders for baked goods/desserts and this one is the one that’s most requested. Don’t be intimidated by all the steps, it’s really quite simple! You can even prepare the crust ahead of time or, if you’re really in a pinch, you can purchase prepared graham cracker crusts (this recipe fills 2!). That being said, I highly recommend making your own crust with the addition of the unsweetened coconut. The coconut really adds something special! You can usually find it in the bulk section of the grocery store. If not, ask! Want to present your cheesecake in a more festive way? Scroll to the bottom for a fun variation: cheesecake mini’s!

Once lime mixture is cool, fold in the whipped cream. Make sure you combine it well, but some marbling is okay.

Pour mixture into the prepared crust, smooth out the top and refrigerate for several hours to allow cheesecake to firm up.

Once cheesecake has set, run a knife around the edge of the springform pan to loosen the edges. Slowly release the clasp and press the cake up out of the pan. You can remove the bottom piece of the pan by putting a sheet of parchment over the top of the cheesecake, putting a cutting board (or other flat surface) over the parchment, then flipping the whole cake over. Insert a butter knife between the pan and crust and the crust should pop right off. Place your serving platter on top of the crust and flip the cheesecake back over. Carefully remove parchment from the top.

You can serve your cheesecake naked, or decorate with whipped cream.

Whip approximately 1 ½ cups heavy whipping cream in a metal bowl until stiff peaks form. Add in sugar to taste, one tablespoon at a time, until desired sweetness is reached.

Use the whipped cream in a piping bag or frosting gun to create all sorts of designs. My favorite is the roses and stars (pictured), which is created by using a 2D star tip.

Variation:You can create cheesecake mini’s, which is my personal favorite way to prepare this dessert, and it’s a lot easier to serve. Fill cupcake pans with paper or foil liners.

Note: You cannot prepare the mini’s in batches, they must all be done at once. If you don’t have at least 24 spaces in cupcake pans you can purchase disposables at any dollar store/grocery store.

Press about 1 tablespoon of the crumb mixture into the bottom of each. I like to fill all the cups before pressing to ensure the mixture is spread evenly. Bake about 7 minutes at 375.

Fill each cupcake with the prepared lime mixture, you should have more than enough to fill each cupcake to the very top (any excess can be refrigerated and enjoyed without crust). Refrigerate until cooled and set, at least 2 hours. Garnish with whipped cream and lime zest.

There is a place in my heart that only soup can fill. That sounds silly, but truly, I have rarely found a soup that I haven’t loved to eat…or cook! The possibilities are endless, and with a little imagination anyone can make a great pot of soup. Cream of Broccoli is no exception! This is one of those rich fall soups that leaves you feeling warm and full. You can change up the vegetables as you wish, adding cauliflower, kale, mushrooms, whatever you like! Below is my basic recipe for a creamy, flavorful soup. Enjoy!Ingredients:

Saute onion, celery and leeks in 2 tablespoons of butter, until tender, about 10 minutes on medium-high heat, stirring frequently. Set aside.

Create a roux: in a large stock pot, add 2 tablespoons each of butter and flour. Whisk over medium/high heat until the mixture is thick, about the consistency of mashed potatoes. Continue to whisk and slowly add the stock. Allow mixture to come to a boil.

Add sauteed vegetables to the liquid and simmer about 10 minutes. Using an immersion blender, puree soup base until smooth.

Add chopped broccoli and simmer for about 20 minutes or until broccoli is tender. Adjust broccoli cooking time to suite your taste: less cook time = crunchier broccoli, longer cook time = softer broccoli.

Add cream and cream cheese and blend one final time to your desired consistency using the immersion blender. Add salt and pepper, adjust to taste.

These scones were a very happy accident. Fresh strawberries are in abundance this fall and I wanted to use them in a simple recipe that really elevated the strawberry flavor without adding a ton of sugar. I remembered the basic scone recipe that my friend Dani game me and, hence, these babies were born. They only take about 30 minutes from start to finish, so not only are they delicious, they’re easy!

Glaze (optional):5 Tbs powdered sugar
½ tsp milk
⅛ tsp vanilla
*This amount only makes a TINY amount of glaze…just a few “stripes” for each scone. If you want a heavier glaze, just double the recipe.

Directions:

Put all dry ingredients into a bowl and whisk to combine. Add cold butter in chunks and stir into the flour mixture. Add egg yolk and greek yogurt and cut it into the flour mixture using a pastry blender. Dough will be crumbly. Add strawberries and cream cheese and gently fold them into the dough.Lightly flour your counter top and form the dough into a flat disk. If the dough seems moist, due to the juicy strawberries, press a little extra flour into the top and sides of the disk. Cut into 10 even triangles.

Place the triangles on a sprayed baking sheet, about 1 inch apart. Brush with the egg whites and sprinkle with raw sugar, if desired. I use Sugar in the Raw.Bake in a 400 degree oven for 15 minutes. Tops should be golden brown. Drizzle a small amount of glaze over each scone. Serve immediately.

*Due to the short shelf life of strawberries, these scones need to be eaten within a day of baking…if they last that long.